Almond Custard (keskul)

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 90 g almonds, blanched
• 1 liter milk
• 30 g rice, ground
• 1/4 teaspoon salt
• 60 g sugar
• 4 drops almond extract
• 2 tablespoons chopped pistachios

Recipe

• 1 grind almonds, finely in a food processor.
• 2 place in a bowl and knead with your hand to make a firm paste.
• 3 heat 250ml milk to boiling point, pour onto almond and stir with wooden spoon until well blended. set aside to steep.
• 4 in a large mixing bowl, blend 1/4 cup cold milk with ground rice.
• 5 in a heavy based saucepan, heat remaining milk. bring to a boil and pour onto ground rice mixture, stirring constantly, then return mixture to pan. bring to a boil, add salt and simmer gently for 10 minutes.
• 6 strain almond milk through a fine sieve into a bowl, pressing almonds with back of spoon. pour almond milk into pan; stir well to combine and stir in sugar. simmer gently for a further 10 minutes.
• 7 stir in almond extract and pour into individual dessert bowls. serve garnished with chopped pistachio nuts.